Chicken ragout with asparagus and rhubarb vegetables

Ingredients for 3 servings:

• 300 g rhubarb
• 300 g asparagus
• 1 carrot(s), chopped
• 1 piece(s) celery, chopped
• 1 garlic clove(s)
• 2 juniper berries
• 1 bay leaf
• 3 chicken legs
• 1 cup chicken broth
• 1 jar rosé wine
• Salt
• n. B. Hazelnuts, roasted, chopped
• some cinnamon, ground
• some allspice, ground
• 1 handful of plum(s), dried, soft
• ½ lemon(s), the juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Cut the rhubarb into pieces. Lightly caramelize the sugar in a saucepan. Add the butter. Briefly sauté the rhubarb, then season with cinnamon and allspice. Set aside. Peel the asparagus. Cook in salted water with the juice of half a lemon until the asparagus is almost done (it should still be firm to the bite). Remove the skin from the chicken thighs. Brown them in a little heated oil and season with salt. Add the carrot and celery. Deglaze with the glass of rosé wine and simmer until soft with the juniper berries, garlic cloves, and bay leaf. Add a little stock, if desired. When the thighs are nice and tender after about 20 minutes, remove them and remove the bones (also remove the juniper berries, garlic, and bay leaf). Add a little stock and cream to the sauce base. Add the plums, rhubarb pieces, and shredded chicken and simmer gently for about 15 minutes (the rhubarb will gradually dissolve). Cut the asparagus into pieces and add. Season to taste. If the sauce is too tart, refine with cream. If it’s too sweet, add a little more rosé wine. Drizzle the asparagus tips with a little butter, but don’t add it. Arrange on a rim of (basmati) rice and decorate with the asparagus tips. Serve garnished with chopped and toasted hazelnuts around the edge of the plate. Serve with a Pinot Noir (Weißherbst) (rosé).